Description
A rich, creamy, low-carb Tex-Mex dinner that’s easy enough for weeknights and delicious enough to serve guests. These keto white chicken enchiladas feature tender shredded chicken, melted cheese, and a smooth cream sauce baked to perfection.
Ingredients
10 low-carb tortillas or homemade keto tortillas
2 cups cooked shredded chicken
2 1/2 cups shredded Monterey Jack cheese
3 tablespoons butter
8 ounces cream cheese
1/2 cup heavy cream
3/4 cup chicken broth
Two 4-ounce cans diced green chilies, drained
Sour cream, for serving
Fresh cilantro, for serving
Instructions
-
Preheat the Oven
Heat your oven to 350°F (175°C) so it’s ready for baking. -
Prepare the Chicken
Cook and shred your chicken ahead of time, or use rotisserie chicken to save time. Set aside. -
Make the White Sauce
Add butter and cream cheese to a saucepan over medium heat. As they melt, pour in the heavy cream, then stir in 2 cups of Monterey Jack. Add the chicken broth and green chilies. Continue stirring until the sauce becomes creamy and smooth. -
Fill the Tortillas
Spread a small amount of shredded chicken and extra cheese inside each tortilla. Roll gently and place seam-side down in a 9 × 13 baking dish. -
Add the Sauce
Pour the warm cream sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese on top. -
Bake
Bake for about 22 minutes or until the cheese has fully melted and the enchiladas are heated through. For a golden top, broil for the final 2 to 3 minutes. -
Serve
Remove from the oven and let rest briefly. Top with cilantro and a spoonful of sour cream before serving.